Greek-Style Cheesecake

This cheesecake takes a Greek turn by swapping out the heavy sour cream for plain yogurt and ditching the crust entirely. The result is a lighter, tangier cake with a creamy texture that’s closer to what you’d find in an Athenian bakery than a Brooklyn deli.

Twenty-four ounces of cream cheese blended with sugar, flour, and eggs creates the rich base, while the yogurt adds a subtle tang and keeps the texture from being too dense. Lemon zest brightens the whole thing without making it taste like lemon cheesecake. It’s just enough citrus to cut through the richness.

The eggs go in one at a time, which is a rule you should never break with cheesecake. Adding them all at once incorporates too much air, and air bubbles crack the surface during baking. Slow and steady gives you a smooth, crack-free top.

The honey topping is the Greek signature. Honey and margarine get boiled together for one minute, then cooled until spreadable and slicked over the chilled cheesecake right before serving. It adds a floral sweetness that pairs naturally with the tangy yogurt in the cake.

Pro Tips

• Soften the cream cheese fully before mixing. Cold cream cheese leaves lumps that won’t bake out.
• Don’t open the oven during baking. Temperature fluctuations cause cracking.
• Cool the cake slowly in the oven with the door cracked for the smoothest surface.
• Spread the honey topping just before serving, not hours ahead. It can absorb into the cake and lose its glossy sheen.

Variations

• Use Greek yogurt instead of regular for an even tangier, thicker cake.
• Replace lemon zest with orange zest and add a splash of orange blossom water for a more Mediterranean flavor.
• Scatter crushed pistachios and a drizzle of extra honey over the top for color and crunch.